Parker House Scrod
Delight your taste buds with the classic New England charm of Parker House Scrod, a timeless seafood dish featuring tender, flaky fillets of scrod (or haddock or cod) baked to perfection beneath a golden, buttery breadcrumb crust. This recipe brings together the delicate flavors of fresh garlic, parsley, and a hint of paprika, balanced with a splash of bright lemon juice and white wine. The result is a savory, melt-in-your-mouth experience that captures the essence of coastal cuisine. Quick to prepare and ready in under 40 minutes, this elegant entrée pairs beautifully with steamed vegetables or a side of rice, making it perfect for both weeknight dinners and special occasions. Serve with fresh lemon wedges for an extra burst of citrusy zest, and watch as this seafood classic becomes a family favorite.
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Recipe Information
Ingredients
- 4 fillets (6-8 oz each) fresh scrod fillets (or haddock or cod)
- 6 tablespoons butter
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons lemon juice
- 1 cup white wine
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 4 pieces lemon wedges (for serving)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the fish fillets in a single layer.
Pat the scrod fillets dry with paper towels and season both sides with salt and black pepper. Place the fillets in the prepared baking dish.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Remove the melted butter from heat and stir in the breadcrumbs, chopped parsley, and paprika. Mix until the breadcrumbs are evenly coated in the butter.
Sprinkle the breadcrumb mixture evenly over the fish fillets, pressing lightly to adhere.
Drizzle the lemon juice and white wine around the edges of the dish, avoiding the breadcrumb topping.
Bake the fish in the preheated oven for 18-20 minutes, or until the fillets are opaque and flake easily with a fork.
Switch the oven to broil for an additional 1-2 minutes to lightly brown the breadcrumb topping, if desired.
Remove the dish from the oven and let it rest for a couple of minutes before serving.
Serve the Parker House Scrod hot with lemon wedges on the side, alongside steamed vegetables or rice for a complete meal.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 4920 mg | 214% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 14.7 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 34.3 mcg | 172% | |
| Calcium | 291 mg | 22% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2568 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
